SAQA All qualifications and part qualifications registered on the National Qualifications Framework are public property. Thus the only payment that can be made for them is for service and reproduction. It is illegal to sell this material for profit. If the material is reproduced or quoted, the South African Qualifications Authority (SAQA) should be acknowledged as the source.
SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED UNIT STANDARD THAT HAS PASSED THE END DATE: 

Monitor quality control practices in a food-manufacturing environment 
SAQA US ID UNIT STANDARD TITLE
8902  Monitor quality control practices in a food-manufacturing environment 
ORIGINATOR
SGB Food 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY
-  
FIELD SUBFIELD
Field 06 - Manufacturing, Engineering and Technology Manufacturing and Assembly 
ABET BAND UNIT STANDARD TYPE PRE-2009 NQF LEVEL NQF LEVEL CREDITS
Undefined  Regular  Level 3  NQF Level 03  4 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Passed the End Date -
Status was "Registered" 		 2001-10-30  2004-10-30  SAQA 1436/01 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2005-10-30   2008-10-30  

In all of the tables in this document, both the pre-2009 NQF Level and the NQF Level is shown. In the text (purpose statements, qualification rules, etc), any references to NQF Levels are to the pre-2009 levels unless specifically stated otherwise.  

This unit standard does not replace any other unit standard and is not replaced by any other unit standard. 

PURPOSE OF THE UNIT STANDARD 
A person credited with this unit standard is able to:
  • demonstrate an understanding of quality control practices in a food manufacturing environment,
  • integrate quality control practices into a food production or packing line,
  • monitor the quality on a food production or packaging line,
  • resolve non-conformance to quality in food products or containers.

    This unit standard is intended for a person working in a food-manufacturing environment who needs to monitor quality on a food production or packaging line and resolve non-conformances to quality in food products or containers.

    This unit will contribute to the full development of the learner with in the food-manufacturing environment by providing recognition, further mobility and transportability within the field of manufacturing and assembly. The skills, knowledge and understanding demonstrated within this unit standard are essential for social and economic transformation and contribute to the upliftment and economic growth within the food manufacturing and processing environment. 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Required skills and knowledge on:
    Introduction to food microbiology.
    Quality control practices and procedures.
    Quality assurance principles. 

    UNIT STANDARD RANGE 
    The scope of this unit standard is for a person working in a food-manufacturing environment who needs to monitor quality on a food production or packaging line and resolve non-conformance to quality in food products or containers.

    In the context of this unit standard a food environment includes all areas relating to food handling, including primary production, processing, manufacturing, packaging, distribution, marketing, retailing, preparation and final presentation to the consumer.

    The level assigned to this unit standard is applicable because the process requires a wide range of technical skills and offers a considerable choice of procedures. A broad knowledge base incorporating some theoretical concepts, analytical interpretation of information, informed judgements and a range of sometime innovative responses to concrete but often unfamiliar problems are employed. The application of the unit standard is to qualify a person towards certification in advance trade and technical occupations. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate an understanding of quality control practices in a food-manufacturing environment. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The difference between quality control and quality assurance is defined according to methodology principles. 

    ASSESSMENT CRITERION 2 
    2. The importance of a food production quality control system is described according to the methodology principles. 

    ASSESSMENT CRITERION 3 
    3. The purpose of quality control practices is explained according to methodology principles and practices. 

    ASSESSMENT CRITERION 4 
    4. Factors affecting the accuracy of the quality control tests and their results are identified. 

    ASSESSMENT CRITERION 5 
    5. The purpose and importance of quality status indicators in the food-manufacturing environment are explained. 
    ASSESSMENT CRITERION RANGE 
    Quality status indicators refer to reject or approval stickers, sin-bins, non-conforming and conforming product indicators.
     

    ASSESSMENT CRITERION 6 
    6. The reporting procedure for quality control practices is explained according to standard operating procedures. 

    SPECIFIC OUTCOME 2 
    Integrate quality control practices into a food production or packing line. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. A plan to implement quality control practices is developed according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. Potential constraints to the implementation of quality control practices are identified and reported according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. Quality control practices integrated into a food production or packaging line according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. Constraints to the quality control practices are solved and alterations are implemented according to standard operating procedures. 

    SPECIFIC OUTCOME 3 
    Monitor the quality on a food production or packaging line. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. Maintaining of production or packaging line parameters are evaluated and recorded according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Parameters refer to speed, temperature, pressure, machine settings, line inputs and outputs.
     

    ASSESSMENT CRITERION 2 
    2. A sample of the food product or container is taken according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. The test results are interpreted according to product specifications. 

    ASSESSMENT CRITERION 4 
    4. Sub-standard product or containers are identified and handled according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. The food production quality control system is maintained according to standard operating procedures. 

    ASSESSMENT CRITERION 6 
    6. Documentation related to integrating quality control practices into production line operation is accurate and complete in accordance with standard operating procedures. 

    SPECIFIC OUTCOME 4 
    Resolve non-conformance to quality in food products or containers. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. Causes of non-conformances of food product are investigated and determined according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Investigation refers to standard operating procedures, quality standards, manufacturing records and sample analysis.
     

    ASSESSMENT CRITERION 2 
    2. Causes of non-conformance causes are recorded according to standard operating procedures. 


    UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
  • Internal moderation.
  • External moderation.
  • An assessor, accredited by the relevant ETQA, will assess the learner`s competency.
  • Assessment procedures will be supplied by the ETQA in alignment with NSB requirements.
  • All assessment activities must be fair, so that all candidates have equal opportunities. Activities must be free of gender, ethnic or other bias.
  • Assessment and moderation procedures, activities and tools must be transparent, affordable and support development within the field, sub-field and NQF.
  • Questions and answers to determine theoretical knowledge are expected.
  • Examination of an assessment portfolio.
  • Reporting skills are demonstrated by effective communication, using verbal (language) and/or writing skills.
  • Direct observation in simulated or actual work conditions. 
    		•

    UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE 
    Embedded knowledge is reflected within the assessment criteria of each specific outcome. 

    UNIT STANDARD DEVELOPMENTAL OUTCOME 
    N/A 

    UNIT STANDARD LINKAGES 
    N/A 


    Critical Cross-field Outcomes (CCFO): 

    UNIT STANDARD CCFO IDENTIFYING 
    Identify and solve problems in which response displays that responsible decisions, using critical and creative thinking, have been made. 

    UNIT STANDARD CCFO WORKING 
    Organise and manage oneself and one`s activities responsibly and effectively. 

    UNIT STANDARD CCFO SCIENCE 
    Use science and technology effectively and critically, showing responsibility towards the environment and health of others. 

    UNIT STANDARD CCFO DEMONSTRATING 
    Demonstrate an understanding of the world as a set of related systems by recognising that problem solving contexts do not exist in isolation. 

    UNIT STANDARD CCFO CONTRIBUTING 
    Contribute to the full personal development of each learner and the social and economic development of the society at large. 

    UNIT STANDARD ASSESSOR CRITERIA 
    N/A 

    UNIT STANDARD NOTES 
    N/A 

    QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Core  48660   National Certificate: Abattoir Slaughtering Processes  Level 2  NQF Level 02  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  AgriSETA 
    Core  48893   Further Education and Training Certificate: Dry Pet Food Advanced Processing Technology  Level 4  NQF Level 04  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  AgriSETA 


    PROVIDERS CURRENTLY ACCREDITED TO OFFER THIS UNIT STANDARD: 
    This information shows the current accreditations (i.e. those not past their accreditation end dates), and is the most complete record available to SAQA as of today. Some Primary or Delegated Quality Assurance Functionaries have a lag in their recording systems for provider accreditation, in turn leading to a lag in notifying SAQA of all the providers that they have accredited to offer qualifications and unit standards, as well as any extensions to accreditation end dates. The relevant Primary or Delegated Quality Assurance Functionary should be notified if a record appears to be missing from here.
     
    NONE 


    All qualifications and part qualifications registered on the National Qualifications Framework are public property. Thus the only payment that can be made for them is for service and reproduction. It is illegal to sell this material for profit. If the material is reproduced or quoted, the South African Qualifications Authority (SAQA) should be acknowledged as the source.